Coral Lentil Curry with Sweet Potato and Quinoa
Coral Lentil Curry with Sweet Potato and Quinoa
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Curry and dhal make great comfort foods that are practical and easy to make. You can easily incorporate any leftover veggies and spices to enjoy a warm, hearty meal every time. Always keep on hand the basics that go into Indian food like sweet potatoes, carrots, squash, broccoli and leeks - all vegetables with a longer shelf life. Add some pantry essentials such as quinoa, lentils, coconut milk and mixed nuts, to make a curry easy as 1-2-3!
Ingredients
- 2 tbsp melted coconut oil
- 2 sweet potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 chopped onion
- 2 cloves garlic, grated
- 1 kefir leaf
- 1 tsp ground turmeric
- 2 tsp ground cumin
- ⅓ cup coral lentils
- ½ cup PRANA organic white quinoa
- 2 cups coconut milk
- 2 cups water or vegetable broth
- 2 cups fresh spinach, well packed
- Juice of 1/2 lemon
- ¼ cup cilantro
- ¼ cup of chopped PRANA organic raw European almonds or PRANA organic non-roasted cashews
- Naan bread, warm (for serving)
Preparation
- Heat coconut oil in a large pot. Add diced sweet potatoes and carrots, then cook 3-4 minutes on medium-high heat. Add onion, garlic, kefir leaf and spices. Mix well and cook an additional 3 minutes.
- Add lentils and quinoa, mixing well, then pour in broth and coconut milk. Bring to a boil, reduce heat and simmer 20-25 minutes or until lentils are cooked and quinoa is tender. Stir gently from time to time with a wooden spoon.
- Remove from heat and add fresh spinach. Serve curry in soup plates, topped with chopped cilantro, lemon juice and chopped almonds. Enjoy with warm naan bread.
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